My new favourite grain free crumble! It's perfectly sweet, even though it has no added sugar, and tastes indulgent and decadent. It's one crumble that won't feel like it weighs you down, and just keeps you going back for more!
Ingredients
Fruit Layer
1 bunch rhubarb
2 apples
1 cup (100g) raspberries, fresh or thawed frozen
1 teaspoon vanilla powder
2 teaspoons maple syrup
½ orange, juiced and zested
Crumble Layer
½ cup hazelnuts
½ cup brazil nuts
1 cup hazelnut or almond meal
2 tablespoons shredded coconut
5 medjool dates, pitted and chopped
1 teaspoon vanilla powder
Pinch sea salt
5 tablespoons coconut oil, chilled, chopped
Instructions
Preheat your oven to 160ºC/320ºF and lightly grease a 20cm baking dish.
Chop your rhubarb, and dice the apples, discarding the seeds. Add to the baking dish with the raspberries, vanilla, maple syrup, and orange juice and zest, mixing to combine.
Place in the oven and bake for 15-20 minutes while you make your topping.
For the topping, place the whole units in a food processor and pulse a few times to break them down. Add to a bowl with rest of the ingredients, toss to combine, and then use your fingers to rub the chilled coconut oil into the mixture, until it resembles breadcrumbs.
Remove dish from the oven and sprinkle the crumble mixture on top. Return to the oven and bake for another 15-20 minutes, until the top is golden and crisp.
Serve with cashew or pure cream.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/grain-free-rhubarb-raspberry-apple-crumble